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Tuesday, December 20, 2011

Kulinarya Dec '11 - Prime Rib Tocino

How is it Christmas this week?!?! I know I say it repeatedly that time flies but it does. I started off good and got the bulk of my shopping done early. For this challenge, instead of picking a dish I thought of a meal I would serve. I than realized I don’t eat the normal Filipino Christmas dinners. Instead the main course is a dish I make for special occasions but Filipinoized (hopefully you get my meaning). Due to a chocolate class with the Husband that morning, I was a little tight on time for challenge. You know me, I’m always rushing at the last minute to get stuff done. The main course was Tocino prime rib. I must warn you, you need extra set of seasoning to be injected into the meat. It is so thick that the favor only penetrated to the skin.

Tocino Prime Rib3 Lbs of Bone in Prime Rib3 Packages of Either Already Made Tocino seasoning or homemade. I used the Mama Sita.½ Cup of WaterDirections

Take two of the mixes and rub it all over the prime rib.

*I wish I did this step: take the last pack and mix it with ½ a cup of water. Fill a flavor injector tool with the marinade. Inject the prime rib.

Let it sit overnight in the refrigerator.

Next day: pre-heat the oven to 400 F

Place the prime rib in a heated skillet and sear the rib until it has a nice char on all sides. Similar to regular tocino.

Remove the skillet from the heat. Drape a piece of foil over it and place in the oven to cook for 3 hours.

Remove it from the oven when it reaches the desired temp (this depends on how well you like your steaks).

Let it rest for 10 minutes.

Serve

I served this with rice and my vegetarian palabok. For dessert I tried to make a buche de noel cake but that did not come out pretty at all. I can’t seem to frost cakes that well. The Husband said it looked like a boot. I’m going to try again for Christmas. I did make another dish that to me is Christmas. This is probably due to my grandmother making it ever year for Christmas. Almond jello in fruit cocktail. Instead of making on big sheet, I made them into jigglers (like the Jell-o kind). Almond Jigglers1 Package of Almond Jello2 Packages of unflavored Gelatin½ Can of Fruit Cocktail.Directions

Prepare the jello as directed on the package than add the 2 packets of unflavored gelatin.

Place the pieces of fruit in the molds or in a regular pan.

Pour the mixture over the fruit. Place it in the fridge to have it set for a couple of hours.